Indonesia | Rendang

Ingredients Needed:

  • 4 cups coconut milk

  • 1 cup water 

  • 3 tablespoons minced garlic 

  • 3 tablespoons minced shallot 

  • 1 1/2 tablespoons minced galangal 

  • 1 1/2 teaspoons minced fresh turmeric 

  • 1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)

  • 2 teaspoons ground nutmeg 

  • 1 teaspoon ground toasted cardamom

  • 1 teaspoon ground toasted coriander

  • 1 teaspoon ground toasted cumin 

  • 1 teaspoon minced ginger 

  • 2 or 3 Indonesian bay leaves (see Cook's Note) 

  • One 2-inch cinnamon stick 

  • 1 stalk lemongrass, minced

  • 2 pounds beef chuck, cut into 2-inch cubes 

  • 1 tablespoon sugar 

  • 1 teaspoon kosher salt 

Cooking Directions:

  1. Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil

  2. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again

  3. Add the beef. After about 5 minutes, turn the flame down to a simmer

  4. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours

Recipe by: BLUE TOBA

Jack Hatzfeld